Salted Caramel Hot Chocolate Mix - Easy Recipes for Family Time - Seeded At The Table (2024)

FAQs

What can you put in hot chocolate instead of marshmallows? ›

Sweet add-ins include marshmallows, whipped cream, caramel, flavored spreads, and maple syrup. To transform cocoa into a co*cktail, add flavored liqueurs or traditional spirits. Other unique ways to liven up hot chocolate include adding coffee, spices, and extracts.

Loss says kitchen air produces an “evaporative cooling” effect as water is freed from the drink's surface and into the atmosphere. Since they're filled with air, the marshmallows could insulate the hot chocolate by slowing down this cooling.

Although hot chocolate doesn't necessarily need an even more creamy, decadent taste, using milk certainly enriches the experience. We suspect that milk adds a creamier taste than water alone, and when combined with the notes of chocolate, the smooth undertones of the milk simply add a delicious backdrop.

Marshmallows: The Unsung Hero

Believe it or not, the secret ingredient in gourmet hot chocolate is none other than marshmallows. These fluffy, sweet confections are the unsung heroes of the hot chocolate world, adding a delightful creaminess and hint of sweetness that takes the drink to a whole new level.

Ideas to Customize:

1 shot whiskey, dark rum, or peppermint schnapps. Pinch kosher salt highly recommended for all flavor combinations. Pinch espresso powder will enhance the chocolate flavor. For topping: Whipped cream, marshmallows, caramel, or hot fudge.

Rum: Dark or spiced rum can give your hot chocolate an exciting Caribbean twist. Rum's natural sweetness and spicy undertones complement the rich cocoa beautifully, creating a blend that is smooth, warming and deeply comforting. Brandy: A shot of brandy can lend an enticing depth of flavour to your hot chocolate.

Cornflour/Cornstarch: Mix a small amount with cold milk or water to create a smooth paste. Whisk this into your hot chocolate towards the end of the cooking process until it thickens. Double Cream: Stirring in a splash of double cream can instantly enrich and thicken your drink, giving it a velvety texture.

This delicious beverage contains compounds like theobromine and tryptophan, which are known to have mood-enhancing effects. Theobromine, similar to caffeine, provides a little boost of energy and alertness. Tryptophan, an amino acid found in chocolate, promotes feelings of well-being and happiness.

Aroma: The rich aroma of chocolate, which results from the roasting and processing of cocoa beans, adds to the sensory pleasure of consuming chocolate. Our sense of taste is closely linked to our sense of smell, so the aroma of chocolate plays a significant role in making it taste so delicious.

An easy way to add extra flavor to any cup of cocoa—be it out of the box or homemade—is to add a touch of your favorite spices. A sprinkle of cinnamon, cardamom, ginger, nutmeg or even cayenne can all be welcome warming additions.

What to buy for hot chocolate? ›

Marshmallows and whipped cream are the perfect topping for hot chocolate and cocoa. You can buy marshmallows at the grocery store or at and various other specialty shops or you can make them. Homemade marshmallows are so easy to make and they are scrumptious.

If you're new to cacao, and/or have quite a sweet tooth, we recommend weening yourself onto the bitter tastes by making your hot cacao drink with all oat milk which is naturally sweet and adding 1-2 teaspoons of maple syrup or honey.

If you don't want your hot chocolate to be too sweet, avoid using sweetened condensed milk or any flavored milk in the mixture. Instead, opt for plain milk with no added sugar or low-calorie coffee creamer. If you want to get a different sensation or if you want a dairy-free option, use unsweetened almond milk.

It's important to heat and froth your milk before you add any other ingredients to get the most consistent and delicious results. Once your milk is at your desired temperature and texture, pour a little over the mix-ins, whisk vigorously until combined and top with remaining milk.

A little splash of milk just to incorporate the dry ingredients, 1-2 tablespoons. I choose whole milk when I have it because it makes the cocoa rich and creamy. If you have 2% milk, or even soy milk or almond milk, those can be used too.